<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>24 Hour Pickles</title>
      <categories>
        <cat>Pickles &amp;</cat>
        <cat>Relishes</cat></categories>
      <yield>4</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>quarts</unit></amt>
        <item>Water</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>cup</unit></amt>
        <item>White vinegar</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>cups</unit></amt>
        <item>Sugar</item></ing>
      <ing>
        <amt>
          <qty>1/3</qty>
          <unit>cups</unit></amt>
        <item>Salt; (not iodized)</item></ing>
      <ing>
        <amt>
          <qty>6</qty>
          <unit/></amt>
        <item>Cucumbers; up to 7</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Dill; fresh or dried</item></ing>
      <ing>
        <amt>
          <qty>6</qty>
          <unit/></amt>
        <item>Garlic cloves; up to 8</item></ing></ingredients>
    <directions>
      <step>  Bring first 4 ingredients to rapid boil and cool completely. Liquid should
  be enough to fill 4 jars (depending on size). Wash jars and lids.
  
  Cut cucumbers to desired size and pack into jars. Add 2 cloves garlic (per
  jar), dill to taste. Pour liquid (when completely cooled) into jars.
  Refrigerate 24 hours. Must be kept in refrigerator.
  
  Clearwater, Florida
  
  busted by sooz
  
  Recipe by: Key Gourmet
  
  Posted to recipelu-digest by sooz &lt;kirkland@gj.net&gt; on Mar 18, 1998
 
</step></directions></recipe></recipeml>
